Designing a pantry

Space is closet-like box, 40 inches wide and about 40 inches deep, with 9 foot ceilings and thick walls that could, possibly , accommodate a few narrow built in cabinets. How to best use the space?

Ideally it should provide: a place for a non-cook to sit in close proximity to but outside the kitchen proper, extra counter/workspace, storage for bulk paper goods and non-perishable food, storage for seasonal/bulky items and catchall storage for the first floor. Oh, and possibly the microwave... How much is possible to cram into such a space and have it still look pretty? (There won't be a door on this pantry)

The pantry I am currently redoing is just a few inches bigger than yours. I think you need to lower your expectations of this space a bit. I can't imagine anyone wanting to sit or prep in such a small space, especially if you are also wanting cupboards and shelving.